Booking terms
How booking works
The short version: a deposit holds your date, the balance is due 4 days before, groceries are billed at cost, and you can cancel 14 or more days ahead for a full deposit refund.
Deposit
Your date is reserved once the deposit is paid. It counts toward the chef fee.
Everything is paid before the event starts. The rest of the chef fee plus a grocery estimate (based on your menu) are due 4 days before your event, so I can shop for your ingredients. I'll send a payment link. On the day, I show you the receipts: if groceries came in under the estimate I refund the difference, and if they came in over, the difference is paid before cooking begins. Booking less than 4 days out? The full amount is due when you book.
| Tier | Services | Deposit |
|---|---|---|
| Premium | Chef's Table Experience, Wine Pairing Dinner, multi-day and retreat bookings | 50% of the chef fee |
| Standard | Private Dinner Party Chef, Romantic Dinner for Two | 30% of the chef fee |
| Light | Batch cooking, weekly meals, cooking lessons, menu planning | 20% of the chef fee |
| None | Free consultations | No deposit |
Cancelling or moving your date
| You cancel | Deposit refund |
|---|---|
| 14 or more days before | Full refund |
| 7 to 13 days before | Half refunded |
| Less than 7 days before | No refund |
Groceries already bought are charged at cost, and you keep them. You can move your date once with at least 7 days' notice, to an open date within 90 days; the deposit moves with it. If you cancel after paying the balance, the balance is refunded minus groceries already bought, and the deposit follows the table above. If I have to cancel for illness or an emergency, you get a full refund or a new date of your choice.
Groceries, travel and alcohol
Groceries are billed separately at cost, with receipts. Travel beyond 30 miles from Dacula may add a fee, agreed before booking. I don't sell, supply or buy alcohol; you buy any wine or spirits, and everyone served alcohol must be 21 or older.
Allergies and dietary needs
Please send every guest's allergies and dietary needs at least 7 days before your event. I'm ServSafe Food Handler certified and keep allergen-free dishes separate, but I cook in your kitchen and can't guarantee an allergen-free environment. I cook to medical diets as your doctor or dietitian directs, without giving medical advice.
Your kitchen and guest count
I need a working stove, oven, sink, fridge space and counter space, and access about 2 hours before service. I bring knives and plating tools; you provide plates, glasses and flatware unless we agree otherwise. Your final guest count is due 7 days ahead.
Payment
Card, Apple Pay or Google Pay (through Square), Zelle or cash. You'll sign a short service agreement with these terms before your date is confirmed.
Questions? Call or text (631) 710-1226 or email blaiseculinarycreations@gmail.com.